Instructions

In a large pot bring 1.5 gallons of water to boil, salt the water (2 ounces of salt for 1.5 gallons of water) add the pasta and bring back to a boil.

Lower the heat and cook the pasta until it is "al dente" (13-15 minutes), stir occasionally with a wooden spoon.

While pasta cooks, put the cherry tomatoes in a pan with 4 tablespoons of extra virgin olive oil "Marina Colonna", cook for about 15 minutes then add the chopped basil leaves and cook for another 2 minutes.

Stir ricotta cheese and milk with a whisk until smooth and creamy.

Stir gently and serve.

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The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.